Creole Corn Maque Choux (Print View)
A colorful corn and bell pepper dish with Creole spices, ideal as a hearty side or vegetarian main.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (about 4-5 ears) or 3 cups frozen corn, thawed
02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
→ Dairy & Fats
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon vegetable oil
→ Liquids
09 - 1/2 cup heavy cream
10 - 1/4 cup vegetable broth or water
→ Spices & Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper (adjust to taste)
14 - 1/2 teaspoon salt (more to taste)
15 - 1/4 teaspoon black pepper
→ Optional Garnishes
16 - 2 green onions, sliced
17 - 1 tablespoon chopped fresh parsley
# How to Make:
01 - In a large skillet over medium heat, melt the butter with the oil.
02 - Add onion, celery, and bell peppers. Sauté for 5-6 minutes, until softened but not browned.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add corn kernels, paprika, thyme, cayenne, salt, and black pepper. Sauté for 3-4 minutes, stirring frequently.
05 - Pour in the vegetable broth and cream. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until the mixture is creamy and the corn is tender.
06 - Adjust seasoning if needed. Remove from heat.
07 - Garnish with green onions and parsley if desired. Serve hot as a side dish or over rice for a main course.
# Expert Suggestions:
01 -
- The heavy cream creates this incredible velvety sauce that makes every bite feel like a warm embrace
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- Those colorful peppers make it almost too pretty to eat
02 -
- Resist the urge to crank up the heat because high heat will make the cream separate and turn grainy
- Fresh corn truly makes a difference here but frozen works perfectly fine in a pinch
- The mixture will thicken as it rests off the heat so do not overcook it trying to reduce the sauce
03 -
- Scrape the corn cobs after cutting the kernels to capture every bit of that precious corn milk
- Use a cast iron skillet if you have one for better heat distribution and slight browning